The employees at my husband’s customer loved the birthday cake I made. One of them loved it so much she asked me to make her a cake for a Christmas party. She wanted a simple sheet cake. I made Red Velvet cakes with Swiss Meringue Buttercream frosting. I made a few cupcakes and I shaved down 2 of the cupcakes to look like Christmas trees and made a snowman out of fondant for decorations.
This is another Christmas cake a friend of mine asked for. The only change I made was to make one of the cake layers green. I was very happy how it turned out. I also added fondant presents around the Christmas tree, and mistletoe around the outside of the cake.
Red Velvet Cake
3 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
2 cups granulated sugar
3 eggs, room temperature
1 1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 cup butter, softened at room temperature
2 tablespoons (1 ounce) red food coloring
1 1/2 teaspoon vanilla extract
1 1/2 cups buttermilk, room temperature
1 1/2 teaspoon white vinegar
16 tablespoons (2 sticks) unsalted butter, softened
4 cups (1 pound) confectioners’ sugar
1 pound cream cheese, cut into 8 pieces and softened
1 1/2 teaspoons vanilla extract
Pinch of salt
1. FOR THE CAKE: Adjust the oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans, line with parchment paper, grease parchment, and flour pans. Whisk flour, cocoa powder, and salt together in medium bowl. Set aside.
2. Using stand mixer fitted with paddle, beat butter on medium speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well mixed. Scraps sides of bowl; beat on medium speed for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in red food coloring and vanilla. Reduce speed to low and add flour mixture in 3 additions, alternating with buttermilk into 2 additions and beat on low speed until completely incorporated, about 30 seconds.
3. In a small bowl, combine baking soda and vinegar; fold into batter with rubber spatula. Divide butter evenly between prepared pans and smooth top with rubber spatula. Bake until toothpick inserted in center comes out clean, about 35 minutes, rotating pans halfway through baking. Let cake cool in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and let cool completely in rack, about 2 hours.
4. FOR THE FROSTING: Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 2 minutes. Add cream cheese, 1 piece at a time, and beat until combined, about 30 seconds. Beat in vanilla and salt. Refrigerate until ready to use.
Recipe from Better Home and Gardens & America’s Test Kitchen
Original source from : Christmas and New Year Cake Tutorial